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7.
Tips and tricks
7.1 Suitable food for sous-vide
Meat is particularly suitable for the sous-vide
method, which absolutely includes second
choice cuts. The long cooking time and a cor-
responding marinade mean that even less
choice cuts become soft as butter.
But this method is also suitable for fish and
hard vegetables, eggs and hard fruit.
The full range of possibilities can be found in
a sous-vide cookbook, which you can obtain
e.g. in a specialist book shop.
7.2 Unsuitable food for sous-vide
•
The following foods are not suitable at all
for the sous-vide method:
cabbage, leek, chard, spinach, and green
vegetables that easily overcook, such as
cauliflower, Brussels sprouts, or broccoli.
•
Green vegetables emit sulphurous gases,
which cannot escape during this process,
and which therefore have a negative ef-
fect on the taste.
7.3 Reverse cooking
•
You can also sear meat at the start of the
process. You can then add the desired
spices or a marinade, and then vacuum-
seal it. After sous-vide cooking, the meat
can then be served immediately. This
method is most suitable for roasting cuts.
7.4 Tips
•
Marinating: the combination of vacuum-
packing with marinade and slow cooking
in the water bath offers very intense taste
experiences.
•
First test using the sous-vide method us-
ing your usual seasoning process on
small pieces of food. The spices may react
differently during the vacuum-sealing
process. Salt and garlic in particular are
perceived more intensely, and generally
need to be used more conservatively
than with other cooking methods.
•
Food to be marinated should be vacuum-
packed with the marinade a day earlier
and placed in the refrigerator. In the case
of small pieces (e.g. small scallops), the
marinating and vacuum-sealing can take
place a few hours beforehand.
•
Ensure that vacuum bags are not pressed
together in the water bath. Wherever the
bags are in continuous contact, the food
has a different cooking temperature.
•
The sous-vide stick is not a device for
boiling water. It is therefore advisable for
the water already to be at the desired
temperature when poured into the water
container. You can thus avoid extended
waiting times when heating the water.
•
Ensure that the water is not hotter than
the desired temperature, as this could fal-
sify the results.
